South-of-the-Border Chicken Salad

3 C cooked, diced chicken breast
1/4 C barbecue sauce
6 C chopped romaine lettuce
1 tomato, diced
1 C frozen corn, thawed
1 C canned black beans, drained and rinsed
1/4 C diced red onion
1 C shredded Cheddar cheese
3/4 cup Ranch dressing
1/2 cup tortilla strips

In a medium bowl, combine chicken and barbecue sauce; toss until evenly coated. In a large bowl, place lettuce; top with chicken, tomato, corn, black beans, onion, and cheese. Pour dressing over salad and toss gently to combine. Top with tortilla strips and serve immediately.